Gault&Millau is expanding into China, the Baltic States, and Kazakhstan
The Yellow Guide has announced the simultaneous launch of three new editions in China, the Baltic states, and Almaty, continuing its international expansion into booming culinary markets.
Founded in France in 1969, Gault&Millau is now present in more than 20 countries, with 368 professional inspectors evaluating 13,600 restaurants worldwide. Its reach continues to expand with the announcement of the launch of three new editions of the Yellow Guide: Gault&Millau China, Gault&Millau Baltic, and Gault&Millau Almaty.
Gault&Millau China
In partnership with the Singapore Guangyao Family Investment Company, Gault&Millau is launching its Chinese edition covering mainland China, Hong Kong, and Macau. After nearly two years of preparation, national evaluations began in June 2026, with guides dedicated to Beijing, Shanghai, and Hong Kong set to be released in 2027. The launch was celebrated at the residence of the French ambassador to China on June 11. Amy Xiang Cao, managing director of Gault&Millau China, emphasizes an approach rooted in respect for local culinary heritage, with “zero frills and zero compromises” in the evaluation method.
Gault&Millau Baltic
In the Baltic states, Gault&Millau will conduct evaluations in Lithuania, Latvia, and Estonia under the leadership of Vaidle Katinienė, organizer of the Baltic Gastro Summit and head of Bocuse d’Or Lithuania. Beyond restaurants, the evaluations will also cover hotels and artisanal producers, with an annual gala dedicated to regional gastronomy.
Gault&Millau Almaty
In Kazakhstan, Gault&Millau is establishing a presence in one of Central Asia’s most dynamic cities, where a new generation of chefs is reinventing local cuisine. More than 150 restaurants and 25 hotels will be evaluated, with over 100 selected and rated according to the guide’s international methodology.
Patrick Hayoun, president of Gault&Millau International, sums up the ambition: “Our mission is not only to evaluate and recommend exceptional establishments, but also to highlight the unique culinary histories, traditions, and people that define each destination.”
